Directions Pound the chicken breasts into cutlets of equal size. Dredge chicken cutlets in flour seasoned with salt and pepper and shake off excess flour. Set aside.

Combine the chicken broth and 1½ cups water in medium saucepan. When boiling, add rice and cover. Simmer on low for approximately 20 minutes. Remove from heat when cooked (the liquid will be absorbed and rice will still be a little crunchy). Let sit.

Heat equal parts olive oil and butter in skillet and sauté half of the garlic (about a ½ teaspoon) for 2-3 minutes.

Add the capers and cutlets to pan. Sauté cutlets for approximately 5 minutes on each side until cooked through. (Thicker cutlets will take longer than 5 minutes to cook.)